Oh my goodness, let me tell you about this Biscoff Cookie Butter Cake! It’s seriously the most comforting, delicious thing I’ve baked in ages. If you’re anything like me and a sucker for all things Biscoff (hello, cookie butter!), then you absolutely HAVE to try this recipe. It’s kind of like a coffee cake, but with a caramelly, spiced kick that’ll have you reaching for a second slice before you even finish the first. I’ve always loved baking cakes, and this one? Well, it’s a real showstopper that doesn’t take all day in the kitchen.
What is Biscoff Cookie Butter Cake?
Think of it as your favorite coffee cake, but elevated. Instead of cinnamon streusel, this cake features swirls of Biscoff cookie butter. Is it a moist, tender cake with pockets of that addictive caramelized cookie flavor? The glaze on top seals the deal – it adds just the right amount of sweetness and keeps the cake moist. incredibly moist. I called it a cookie Butter Cake because well, that’s what it is – pure Biscoff goodness in cake. Is it perfect for any time of day?
Why you’ll love this recipe?
Okay, where do I even start? Firstly, the flavor is out of this world. It’s like a warm hug in cake form. You’ve got the comforting spices from the Biscoff cookies combined with a tender, buttery cake. It’s a match made in heaven, trust me. And secondly, this recipe is surprisingly simple. Don’t let the “cake” part intimidate you. It’s straightforward and easy to follow, even if you’re not a seasoned baker. What I love most about this is that the ingredients are pretty basic, too. You probably already have most of them in your pantry. That means you can whip up a Biscoff Cookie Butter Cake on a whim, whenever the craving hits!
Another thing that makes this cake a winner is its versatility. You can enjoy it with a cup of coffee for breakfast, serve it as a show-stopping dessert after dinner, or simply snack on it throughout the day. My kids ask for this all the time, and it’s become a staple for weekend brunches at our house. I would say it’s just as good, if not better, than a traditional Coffee Cake because of that amazing Biscoff flavor. Plus, everyone is always impressed when they find out it’s cookie butter flavored!
How do I make Biscoff Cookie Butter Cake?
Quick Overview
How do I make Biscoff Cookie Butter Cake? I’ll mix up a simple Cake Batter, swirl in some softened Biscoff cookie butter, bake it. If you like a sweet glaze, make sure it’s golden brown. What is swirling? What is the best way to cook a chicken in the oven? What are some of the best results you’ve seen?
Ingredients
For the Main Batter:
* 2 1/2 cups all-purpose flour: I always use unbleached, but either works!
* 1 1/2 cups granulated sugar: Adjust to your liking, but this amount gives a good balance.
* 3 1/2 teaspoons baking powder: Make sure it’s fresh for the best rise.
* 1 teaspoon salt: Enhances all the flavors.
* 1 cup milk: Whole milk or 2% work best for moisture.
* 1/2 cup (1 stick) unsalted butter, melted: Adds richness and flavor.
* 2 large eggs: Room temperature eggs incorporate better.
* 1 teaspoon vanilla extract: Pure vanilla is always best!
For the Filling:
* 1 cup Biscoff cookie butter, softened: You want it to be easily spreadable, so let it sit at room temperature for a bit. * 1/4 cup all-purpose flour: Helps to stabilize the filling and prevent it from sinking to the bottom. * 1/4 cup granulated sugar: Adds a touch of sweetness to the filling.
For the Glaze:
* 1 cup powdered sugar: Sift it for a smoother glaze. * 2-3 tablespoons milk: Makes the glaze thicker. * 1/2 teaspoon vanilla extract: Add more or less to reach your desired consistency. Optional, but adds a nice touch.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. This will prevent the cake from sticking and make it easier to remove after baking. I always use a non-stick baking spray; it’s a lifesaver!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. How do you whisk baking powder to ensure that it is evenly distributed, which is key for a light and airy cake? Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract. Make sure your butter isn’t too hot, or it might start to cook the eggs. You want everything to be nicely combined.
Step 4: Combine
What are the wet ingredients and the dry ingredients? Do not overmix the batter, as this can result in a tough cake. A few lumps are okay! I always stop mixing when I still see a little bit of flour; it all comes together in the oven.
Step 5: Prepare Filling
In a small bowl, combine the Biscoff cookie butter, flour, and salt. Mix until smooth. What is your swirl filling?
Step 6: Layer & Swirl
Pour half of the Cake Batter into the prepared pan. Dollop spoonfuls of the Biscoff cookie butter mixture over the batter. Then, pour the remaining cake batter over the top. Use a knife or skewer to swirl the Biscoff cookie butter mixture into the batter. Don’t overdo it; a few swirls are all you need to create those beautiful pockets of flavor.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it towards the end of baking; ovens can vary! If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. I like to let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
What is the best way to serve a slice of cake and serve it warm or at room temperature? I love serving it with whipped cream or a scoop of vanilla Ice Cream.
What should I serve it with?
What is Biscoff Cookie Butter Cake? What are the right accompaniments?
For Breakfast:What is the best way to start the day? I love it with latte or cappuccino.
For Brunch: Serve it alongside other brunch favorites like quiche, fruit salad, and mimosas. It adds a sweet touch to a savory spread.
As Dessert: A scoop of vanilla Ice Cream or a dollop of whipped cream takes this cake to the next level. A drizzle of caramel sauce would also be delicious!
For Cozy Snacks:What’s better than a slice of bread with tea or milk? What is the ultimate comfort food?
My family loves this cake with a side of fresh berries. The tartness of berries balances out the sweetness of the cake perfectly. If you’re feeling extra fancy, serve it with Biscoff ice cream (if you can find it).
Top Tips for Perfecting Your Biscoff Cookie Butter Cake
Over the years, I’ve made a few tweaks and learned some tricks that really elevate this Biscoff. Cookie Butter Cake. How do I make it perfect every time?
What is cookie butter softening?Make sure your Biscoff cookie butter is softened to room temperature before mixing it into the batter. How do you spread batter?
Mixing Advice:Don’t overmix cake batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. What are some lumps? Mix until just combined.
Swirl Customization:Have fun with swirling! How do you create different patterns with a knife, skewer, or chopstick? Is it safe to over-swirl the Biscoff cookie butter?
Ingredient Swaps:If you don’t have milk on hand, you can use buttermilk or sour cream. What are some good tangy toppings for a cake? Is brown sugar a bad thing?
Baking Tips:Keep an eye on the cake while it’s baking. Ovens can vary, so it’s important to check for doneness regularly. When a wooden skewer is inserted into the center, it should come out clean.
Glaze Variations: Experiment with different flavors in the glaze. A splash of lemon juice or a pinch of cinnamon can add a unique twist. I’ve even tried adding a tablespoon of Biscoff cookie butter to the glaze for an extra boost of flavor!
One mistake I made early on was not softening the cookie butter enough. It was too hard to swirl, and the cake didn’t have those beautiful pockets of flavor. Now, I always make sure to let it sit at room temperature for at least an hour before baking.
Storing and Reheating Tips
This Biscoff Cookie Butter Cake is best enjoyed fresh, but it also stores well. Here’s how to keep it delicious for as long as possible:
Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, keep the cake in the refrigerator for up to 5 days. Again, make sure it’s tightly wrapped or stored in an airtight container.
Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in a layer of foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: I recommend glazing the cake right before serving. This will prevent the glaze from becoming soggy during storage. If you do glaze the cake ahead of time, it’s still perfectly fine to store it, but the glaze might not look as shiny.
When reheating a slice of cake, you can microwave it for a few seconds or warm it in the oven at a low temperature. It’s also delicious cold, straight from the refrigerator!
Frequently Asked Questions
Final Thoughts
I truly hope you give this Biscoff Cookie Butter Cake a try. It’s one of those recipes that just brings a smile to everyone’s face. The combination of the tender cake and the delicious Biscoff cookie butter is simply irresistible. It’s easy enough for a weekday treat but impressive enough to serve to guests. If you love this recipe, you might also enjoy my Biscoff Cookie Bars or my Biscoff Cheesecake. Happy baking, and I can’t wait to hear how yours turns out! Leave a comment below to let me know what you think, and be sure to rate the recipe if you enjoyed it. Share your own variations, too – I love seeing what you create!
Biscoff Cookie Butter Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 cup Biscoff cookie butter
- 1 cup milk
- 1 cup Biscoff cookies, crushed
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in cookie butter and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed Biscoff cookies.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
